One fine day a few years back, Saint Patrick’s Day fell on a Friday. While the Church has grated special dispensation for Irish Catholics during Lent so as to indulge in Corned Beef, I had decided to hold true to the abstinence of Church tradition.
With that commitment in mind, I created an Irish menu that was completely void of any Corned Beef. On the menu that year was salmon, roasted potatoes, whisky-glazed carrots and Shamrock Soda Bread. Since then, Irish Roasted Salmon has been a favorite Friday Supper year round.
Irish Roasted Salmon
2 tablespoons honey
1⁄4 cup cider vinegar
1⁄4 cup Irish whiskey
2 teaspoons chopped fresh thyme
1 1⁄2 teaspoons grated lemon zest
2 tablespoons vegetable oil
salt & freshly ground black pepper
4 (6 ounce) salmon fillets
Mix together honey, vinegar, whiskey, thyme, lemon zest, oil, salt and pepper. Pour over salmon and marinate 1 hour on the counter, or 4 hours refrigerated.
Heat oven to 450 degrees.
Remove salmon from marinade and place on a rack over a roasting pan. Place roasting pan in the hot oven.
Bake for 10 to 12 minutes, basting once with the marinade or until golden and white juices are just beginning to appear.